Easy Honey Carrot Soup Recipe
Introduction
This easy honey carrot soup is a comforting and naturally sweet dish perfect for any season. With simple ingredients and a smooth texture, it’s a nutritious meal that comes together quickly.
Ingredients
- 30 gram Butter
- 2 stalk Leek
- 850 gram Carrot
- 1 tablespoon Honey
- 1 pinch Aleppo Chili Flakes
- 2 Bay Leaf
- 1 pinch Salt
- 2 liter Vegetable Stock
- to taste Sour Cream
Instructions
- Step 1: Melt the butter in a large cooking pot or saucepan over medium heat. Add the leeks and cook for about five minutes, stirring occasionally until softened.
- Step 2: Add the carrots, honey, Aleppo chili flakes, bay leaves, and salt. Stir well and cook for a couple of minutes, stirring often.
- Step 3: Pour in the vegetable stock and stir. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes until the carrots are soft.
- Step 4: Remove the bay leaves. Blend the soup until smooth using a stick blender directly in the pot or transfer in batches to a food processor. Taste and adjust the seasoning with more salt if needed.
- Step 5: Serve immediately with a dollop of sour cream, a sprinkle of chili flakes, and some chopped parsley if you like. Alternatively, cool the soup to room temperature, then store in the fridge for up to two days or freeze for longer storage.
Tips & Variations
- For a richer flavor, try roasting the carrots before adding them to the soup.
- Swap Aleppo chili flakes for smoked paprika if you prefer a milder spice.
- Add a splash of lemon juice just before serving to brighten the flavors.
- Use coconut milk instead of sour cream for a dairy-free option.
Storage
Store leftover soup in an airtight container in the refrigerator for up to two days. To reheat, warm gently on the stove or in the microwave, stirring occasionally. You can also freeze the soup for up to three months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of stock instead of vegetable stock?
Yes, chicken or beef stock can be used if you prefer a different flavor profile, but vegetable stock keeps this soup vegetarian and light.
How can I make this soup creamier without cream?
Blending the soup well will give it a smooth texture. You can also add a small boiled potato with the carrots or stir in some coconut milk for extra creaminess without dairy.
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Easy Honey Carrot Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Easy Honey Carrot Soup is a comforting and flavorful dish perfect for a light meal or starter. Combining the natural sweetness of carrots and honey with a subtle hint of Aleppo chili flakes, it offers a delightful balance of flavors. With a creamy texture achieved through blending, this soup is easy to prepare and can be served hot with a dollop of sour cream, or stored for later use.
Ingredients
Main Ingredients
- 30 gram Butter
- 2 stalk Leek
- 850 gram Carrot
- 1 tablespoon Honey
- 1 pinch Aleppo Chili Flakes
- 2 Bay Leaf
- 1 pinch Salt
- 2 liter Vegetable Stock
For Serving
- Sour Cream (to taste)
Instructions
- Sauté the Leeks: First, melt 30 grams of butter in a large cooking pot or saucepan over medium heat. Add the 2 stalks of leek and cook for about five minutes, stirring occasionally, until the leeks are softened.
- Add Carrots and Flavorings: Add 850 grams of chopped carrots, 1 tablespoon honey, 1 pinch Aleppo chili flakes, 2 bay leaves, and 1 pinch of salt to the pot. Stir well and cook for a couple of minutes, stirring often to combine flavors.
- Add Vegetable Stock and Simmer: Pour in 2 liters of vegetable stock, give everything a quick stir, then bring the mixture to a boil. Reduce the heat and simmer for thirty minutes until the carrots are tender and soft.
- Remove Bay Leaves and Blend: Take out the bay leaves and use a stick blender to puree the soup directly in the pot until smooth. Alternatively, you can blend in batches using a food processor. Taste the soup and adjust seasoning with a little more salt if needed.
- Serve or Store: Serve the soup hot with a dollop of sour cream, some extra chili flakes, and chopped parsley if desired. You can also let the soup cool to room temperature and store it in the refrigerator for up to two days or freeze it for longer storage.
Notes
- For a richer flavor, you can substitute butter with olive oil.
- Feel free to adjust the amount of chili flakes to suit your spice preference.
- This soup freezes well, making it perfect for meal prep and quick lunches.
- If you prefer a thinner consistency, add more vegetable stock or water when blending.
- Using fresh parsley as a garnish adds a nice color and freshness to the soup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Keywords: carrot soup, honey carrot soup, easy soup recipe, vegetarian soup, healthy soup, stovetop soup
